20 years of passion
I firmly believe that people are at the heart of all our activities. My approach is based on a fundamental principle: person-centered management. I am convinced that to excel, it is essential to understand, appreciate, and respect each individual.
Attuned to Others
Throughout my career, I’ve taken a rich and diverse path that has allowed me to experience numerous positions within the restaurant sector. I began in a major role at Pierre and Vacances, initially as a sports animator, and then as a steward/cost controller. From there, I progressed in the hotel and restaurant industry, working in semi-gourmet establishments, boutique hotels, and group hotels. Each of these experiences enriched my understanding of the profession and prepared me for upcoming challenges.
My journey took an exciting turn when I discovered the world of Culture. In this context, I realized that I needed to deepen my knowledge of the catering profession to understand and manage the specific challenges associated with structuring a catering service. I took the initiative to get hands-on experience and learn by doing, a philosophy I’ve always adhered to throughout my career.
These varied and enriching experiences have culminated in my current role as a Consultant.
Constantly monitoring market developments (customer expectations, market challenges, human resource management): I pride myself on understanding the specific needs and challenges of each client to offer tailored solutions with a suitable approach.
My added value as a restaurant consultant is to integrate the principles of Lean Management and person-centered management into processes. Lean Management aims to maximize operational efficiency while minimizing waste, while person-centered management seeks to value the skills and potential of each individual. These approaches help improve profitability and customer satisfaction while promoting a healthy and motivating work environment for employees.
Lean Management in the Service of the Restaurant Industry
With the Muri, Mura, Muda concept, I aim to maximize value for the customer while reducing waste. As a hotel and restaurant consultant, I use this approach to highlight areas of concern and improvement in lean management.